Greek Vegetable Wraps Food

GREEK VEGETABLE WRAPS

Steps:

• Mix dressing and lemon juice. Toss mushrooms, zucchini, red peppers and onions in large bowl. Add dressing mixture; mix lightly. Place in foil-lined 15x10x1-inch baking pan.
• Bake at 400°F for 15 minutes, stirring after 10 minutes.
• Cover tortillas with lettuce; top with vegetable mixture. Sprinkle with cheese. Roll up.

GREEK VEGETABLE WRAP

Steps:

• In a large bowl, add the lemon juice, parmesan cheese, mint, and garlic; stir to combine.
• Add the olive oil; whisk to combine.
• Add the cucumber, tomato, onion, and olives; toss to combine.
• Add the romaine lettuce and feta cheese; toss to combine.
• Season with salt and pepper to taste.
• Spoon half of the salad mixture onto the lower third of each tortilla; make sure the filling does not reach the edge of the tortilla.
• Wrap up burrito style (fold in the two sides of the tortilla and roll-up the tortilla away from you).
• Cut in half on the bias and serve immediately.

GREEK SALAD WRAPS

Steps:

• Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives (if using).
• Now heat the tortillas. If you have gas, put each one for 10 seconds on a lit gas ring - you have to be a little bit brave - then turn it over quickly, using tongs, and heat the other side for another 8 seconds or so. The tortillas will be slightly charred in places, which adds a fantastic flavour. If you don't have gas, warm a pan to a medium heat before quickly tossing in your tortillas one at a time. You don't need to have any oil on the pan.
• Make a row of tomato, cucumber, feta and olives down the centre of each warm tortilla. Now spread the hummus around the top and sides of the tortilla. Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar. Cut in half and eat with your fingers.